A Rampuri delight, an ancient recipe with rich heritage and history! The speciality of this korma comes from the method the mutton stock is cooked to add that gelatinous texture yet forms a smooth gravy, which, when had, creates a surge of various flavours in your mouth, coming completely to make the consuming experience unforgettable.

TAAR KORMA

Components

1 kg mutton, cut into 2 inch pieces
2 lamb trotters
1/3 cup ghee
1/4 cup oil
1 1/4 tsps screw pine (kewra) water
3 big onion, thinly sliced
2 bay leaves
1/2 cup puffed lotus seeds (makhana).
3 tbsps ginger-garlic paste.
1 1/2 cups thick yogurt.
2 big onions, mixed to a fine paste.
1 1/2 tsps red chilli powder.
1/2 tsp yellow chilli powder.
1 tsp coriander powder.
1/2 tsp cumin powder.
1/2 tsp turmeric powder.
3 tablespoons desiccated coconut.
2 tbsps melon seeds (magaz) powder.
1/2 tsp green cardamom powder.
1/4 tsp mace powder.
1 tsp garam masala powder.
Fresh coriander sprigs for garnish.

Approach.

1. Heat ghee and oil in a handi. Add 1/4 tsp screw pine water and cook for a few seconds.
2. Add onion and bay leaves and mix well. Prepare till golden brown.
3. Include puffed lotus seeds and 1 1/2 tbsps ginger-garlic paste and blend well. Prepare for 2-3 minutes. Drain the mixture into a bowl. Discard the bay leaf.
4. Reduce the heat to low.
5. Mix together yogurt and remaining ginger-garlic paste. Add this mixture to the ghee-oil mixture remaining in the handi. Mix well and cook for 1-2 minutes.
6. Include the mutton pieces and blend well. Cut the trotters into 2 inch pieces and include into the handi and blend well. Cover and cook for 10-15 minutes.
7. Add onion paste and mix well. Include red chilli powder, yellow chilli powder, coriander powder, cumin powder and turmeric powder and mix well. Continue to cook for 4-5 minutes. Lower the heat to low, add 4-5 cups water, mix and continue to cook for 30-35 minutes, while stirring in between every few seconds.
8. Put the fried onion-puffed lotus seeds into a blender jar and mix to a coarse mix. Include 1/2 cup water and blend to a great paste. Include this paste into the mutton mixture and blend well. Add 1 cup water and mix till well combined.
9. Include desiccated coconut, melon seeds powder, green cardamom powder, mace powder and garam masala powder and blend well. Put 1 cup water, mix and continue to cook for 10-15 minutes.
10. Include salt and blend well. Cook for 2-3 minutes.
11. Add staying screw pine water and mix well. Switch the heat off.
12. Transfer into a serving bowl, garnish with coriander sprig and serve hot.

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